2 package s (8 ounces each) cream cheese, softened
1 cup grated parmesan cheese
2 garlic cloves, minced
PINE NUT-PESTO CHEESE BALL:
2 tablespoons prepared pesto
2 tablespoons minced fresh basil
2 tablespoons plus 1/2 cup pine nuts, toasted, divided
HORSERADISH-BACON CHEESE BALL:
2 tablespoons prepared horseradish
1/2 cup crumbled cooked bacon
1 green onion, finely chopped
SALSA CHEESE BALL:
2 tablespoons tomato paste
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 tablespoon minced seeded jalapeno pepper
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Let's Make It
In a large bowl, beat the cream cheese, parmesan cheese and garlic until blended. Divide into three portions.
For Pine Nut-Pesto Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
For Horseradish-Bacon Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
For Salsa Cheese Ball: In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
Can refrigerate for up to two weeks. Serve with crackers.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.